The resumption of many classes will begin March 30-April 9 on our new Virtual Campus.
Please note the building of Dawson College remains closed until May 1. Visit our COVID-19 update page.
The aim of this course is to teach you how to make good nutritional choices on the basis of scientific knowledge and reasoning. We will cover the nature, function and biological processing of nutrients, weight management and the physiological, psychological and social aspects of eating. Several disorders linked to nutrient consumption and processing (intolerances, allergies, eating disorders) are included in the syllabus. We will also explore different dietary guidelines and the assessment of communal and individual dietary health. Some of the more controversial topics to be covered include fad diets, alternative sweeteners, supplements, food safety, and genetically-modified foods.
Phys. Ed
109-BWT-03
Sport Performance
3 - 0 - 3
45
Description:
The goal of this course is to make students aware of the effects of sports science (i.e. biomechanics, sports physiology, sports psychology, sports sociology and motor learning) on sports performance from the perspective of a coach, athlete and parent. Students will work through the major steps of one scientific approach toward the study of human performance and also explore how this methodology may be adopted to student success in other life domains.
Physics
203-BWT-03
Astronomy
3 - 0 - 3
45
Description:
This course focuses on the scientific method as applied to astronomy. It examines the social context of certain astronomical developments, explains basic physical principles, and applies them to questions in astronomy. Among the issues covered are modern cosmology, the search for planets around other stars, extra-terrestrial intelligence, and support for space exploration/ supercolliders. Models are used to explain/predict astronomical phenomena.
Geology
205-BWT-03
Earthquakes and Volcanoes
2 - 1 - 3
45
Description:
The Earth is a dynamic planet, a place of constant activity and change, where forces and processes driven by internal and external sources of energy interact to develop natural hazards. Geology is an integral part of our lives, and natural disasters such as earthquakes, volcanic eruptions, tsunami, and landslides are geologic phenomena that affect everyone. Students will learn how geologic processes can directly affect people, property and human made structures. Procedures to mitigate such hazards will be explored. Students will gain an understanding of the physical processes that operate in and on the earth, examine the interactions between geological hazards and humans, gain an appreciation of the time scale over which these processes operate, and learn the basics about environmental issues to make informed decisions.
This goal of this course is to promote an understanding of the chemistry involved in the different stages of wine-making. Class discussions focus on the history of wine-making; types of grapes and the wine regions of the world; the microbiology of wine and fermentation; vinification techniques; fermentation apparatus; the composition of grape must and wine; and microbial spoilage. Scientific methods such as distillation, titration and paper chromatography are used to test grape must and wine for soluble solids, acidity, alcohols, sulfur dioxide, etc. As well, tests are made of some of the physical properties of wine, such as colour, clarity,viscosity, aroma and taste.
